Heat 1 cup of water and sugar and a saucepan and warm until
sugar dissolves to make sugar syrup. Remove from heat and
allow to cool. Place raspberries, lemon juice, 2 cups water
and Chambord in a blender and blend until smooth. Stir in
sugar syrup and mix well. Place in a freezer-safe container
and freeze until firm; usually overnight. Remove from freezer
15 minutes before serving and scoop into individual glasses.